Sunday, February 23, 2014

What better way to share Bacon with people, but a bake sale? I've been in the kitchen all afternoon working on 2 bacon items for tomorrow's sale. Triple Chocolate Chip Cookies with Bacon and 7-Layer Magic Bacon Bars. Sharing bacon makes me happy.

This week's recipe is the Truly Magical 7-Layer Bacon Bars. My only hope is that both go early during tomorrow's Bake Sale. That's the best compliment one can receive.

Line a baking sheet with aluminum foil and spray with cooking spray. Line slices of bacon on baking sheet and bake until golden brown, about 17-20 minutes. Place bacon strips on top of paper towels to drain and set aside.

Lower oven heat to 350.

Melt butter in a microwave-safe bowl and add graham cracker crumbs to butter and mix with a wooden spoon.

Spray a 13×9″ pan with cooking spray and spread graham cracker crumbs on the bottom.

Once bacon has cooled, break into small crumbles or pieces. In a mixing bowl, toss the bacon, chocolate chips, butterscotch chips, and coconut together and spread over graham crackers.

Spread the condensed milk over the top.

Bake for 25-30 minutes or until graham cracker crust is golden brown. Allow bars to cool completely before cutting into squares and serving.

Sunday, February 16, 2014

There was bacon to be had this Valentine's Day! The Food Network Magazine released it's Bacon Issue. It's like they knew what my heart longed for. It's chock full of useful recipes including 50 Bacon Appetizers. I read it like the next Harry Potter Book...

This week's recipe is an adaptation from the Food Network's magazine. Wegmans, of all places, was out of leeks. So I picked up some green onion instead. It's in the same family, not quite the same flavor, but sometimes you have to improvise.

DirectionsBring a large pot of salted water to a boil. Add the pasta and cook according to packaging. Reserve 1 cup of the cooking water; drain the pasta.

Meanwhile, cook bacon in a pan or in the oven on a
broiling pan or a cooling rack set on top of a cookie sheet, set to 350
degrees for 20 minutes or until desired crispiness. Drain on a paper
towel and crumble fine. Set aside. Reserve 1 tablespoon of the bacon grease and place in a pan.Add the green onions and cook until warmed. Add a little pinch of salt and pepper. Add the heavy cream and cook until it begins to thicken, about 2 minutes.Add the cooked pasta to the skillet along with the Parmesan cheese, 1/2 of the crumbled bacon, and another pinch of pepper; toss to coat, adding enough of the reserved pasta water to loosen. To serve, top with the remaining bacon and more Parmesan.

I don't need to announce when I'm cooking bacon. It's almost a guarantee that on the weekend I'll be cooking bacon for some purpose or recipe to try out. Last night, while preparing the bacon for the sinful dinner of Pork Cordon Bleu with Bacon and Gruyere, my 5-year old came into the kitchen, looked at me and asked me where the bacon was. He said he could smell it from the living room and that I needed to give him some right away. Uh-oh. I think the apple fell TOO CLOSE to the tree.

Just a spin on the classic Chicken Cordon Bleu, substituting piggies for chicken. It was exceptionally delicious and devoured in minutes!

DirectionsCook bacon in a pan or in the oven on a broiling pan or a cooling rack set on top of a cookie sheet, set to 350 degrees for 20 minutes or until desired crispiness. Drain on a paper towel and break in half. Set aside.

Slice pork chops horizontally throughout the middle almost all the way through. Insert slice of Gruyere cheese and 2 slices of bacon. Seal edges with toothpick.Combine together egg and milk in bowl large enough to dip pork chops in. In separate bowl add Panko bread crumbs. Salt and pepper pork chops, then lightly dust with flour. Dip into egg mixture, immediately dip into panko bread crumbs and press the pork chops into the breadcrumbs. Transfer to a foil-lined cookie sheet and bake in oven at 400 degrees until done. Approximately 20- 30 minutes (depends on thickness of your pork chops. Use a meat thermometer and cook until internal temperature of 160 degrees Fahrenheit).

Sunday, February 2, 2014

Today is the day. I've been thinking about this day for weeks. Not because of the football. Not (entirely) because of the commercials, but mostly because this is THE day. The Be-All, End-All Day for Epic Snacks. It's a Bacon-Lovers Paradise, that's what it is! And can I let my friends down? No way! I got this!

Today's recipes, I have a feeling, will be requested again and again. Are you ready? Wait for it...(oh, like you don't already know if you read the blog title...play along here)...

Bacon-Wrapped Meatballs & Chicken, Bacon and Waffle Sliders

Known as MOINKs (Moo + Oink), these Bacon-wrapped Meatballs will surely be a hit. In fact, I've already received a request for some leftovers. The Super Bowl Party hasn't even started yet. Bacon Wrapped Meatballs

Cook bacon in a pan or in the oven on a broiling pan or a cooling rack set on top of a cookie sheet, set to 350 degrees for 20 minutes or until desired crispiness. Drain on a paper towel and break in half. Set aside.